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Spring Lettuce and Herb Salad





Yields
Makes 4 servings

Prep and Cook Time: about 25 minutes. Notes: This salad is especially attractive with whole lettuce leaves of contrasting colors and shapes, such as tender Brunia (or another red oak-leaf variety), the bright green Black-seeded Simpson, and frilly, scarlet-fringed Lollo Rosso.

 12 baguette slices (each about 1/4 in. thick), cut diagonally
 3 tablespoons roasted hazelnut oil or extra-virgin olive oil
 1/2 cup sliced almonds
 5 oz. tender lettuce leaves, rinsed and patted dry between two dish towels
 1 cup edible flower petals such as rose or calendula, or pansy blossoms (optional), rinsed and drained
 2 tablespoons coarsely chopped fresh tarragon leaves
 2 teaspoons champagne vinegar or white wine vinegar
  Salt and freshly ground pepper
Step 1
1

Preheat oven to 350°.

Step 2
2

Arrange baguette slices on a large baking sheet. Brush on both sides with 1 tablespoon oil. Place almonds in a shallow baking pan.

Step 3
3

Bake almonds and baguette until golden, 10 to 12 minutes for nuts and 12 to 15 minutes for toasts. Let cool.

Step 4
4

In a large bowl, combine lettuce leaves, flowers, and tarragon.

Step 5
5

In a small container with a lid, shake remaining 2 tablespoons oil with the vinegar. Season to taste with salt and pepper, testing with a lettuce leaf.

Step 6
6

Pour dressing over salad, add almonds, and mix gently. Transfer salad to plates. Tuck toasts next to salads.

Step 7
7

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories271
% Daily Value *
Total Fat 18g24%

Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 233mg11%
Total Carbohydrate 23g9%

Dietary Fiber 1.9g7%
Protein 6.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.